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+ servings
A sliced Lemon Ricotta Cake with icing drizzled over it on a rectangular platter.

Lemon Ricotta Cake

Herbs and Flour
Deliciously moist Lemon Ricotta Cake is the perfect balance of sweet and tart! It’s light and fluffy texture and sweet lemony flavour goes perfectly with coffee and tea!
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Italian
Servings 10 slices (1 standard loaf)
Calories 371 kcal


  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter softened
  • 1 cup ricotta cheese strained if needed
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup lemon juice
  • zest of 1 lemon

Lemon Glaze

  • 1/2 cup icing sugar
  • 1 tablespoon fresh lemon juice (or as much as needed to reach the right consistency)


  • Preheat oven to 350F and line a loaf pan with parchment paper or grease generously with butter.
  • Mix flour, baking powder, and salt in a medium bowl. Set aside.
  • In the bowl of your stand mixer fitted with a paddle attachment, add the butter, sugar, and ricotta and cream together. Slowly add the eggs, vanilla, lemon zest and lemon juice, mixing to incorporate everything.
  • Slowly add the flour mix on low speed until it is all incorporated. Remove the bowl from the stand mixer. Pour the batter into the loaf pan and bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean. Transfer onto a cooling rack and let cool completely.
  • In a bowl, whisk the icing sugar and lemon juice together to create a glaze. Pour over the cake.


Calories: 371kcalCarbohydrates: 45gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 105mgSodium: 307mgPotassium: 88mgFiber: 1gSugar: 26gVitamin A: 617IUVitamin C: 5mgCalcium: 115mgIron: 1mg
Keyword lemon, lemon cake, ricotta
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